It׳s all Greek to me : Towards a broader view of food science and “creativity” in gastronomy

Philosophy׳s role in the birth of science is well documented. The author examines the role of a variety of social sciences, including art, language, and history, in the creative process. Five abstractions of creativity in the kitchen are presented. The relationship between the philosophy as a driver for technique and ingredient research is fundamental, and underscores the importance of the scientific method in pursuit of the “new” in gastronomy.